Nutty flavoured chiffon. Small quantity so can consume within 1 day!!
Ingredient (yields 3 mini chiffon cakes)
- 2 eggs, separate
- 50gm peanut butter
- 2 tbsp peanut oil
- 50ml milk
- 50gm sugar
- 60gm self-raising flour
- 1/4 tsp cream of tartar
- Melt peanut butter & oil over low heat. Cool. Whisk 20gm sugar & egg yolks till sugar dissolves. Stir in peanut butter mixture and milk. Sift in flour and mix evenly till batter form.
- In a clean bowl, whisk egg whites and cream of tartar till foamy. Beat in 30gm sugar gradually till stiff peak formed.
- Fold in 1/3 egg white foam into yolk batter. Mix evenly. Pour the batter into the balance egg white foam and fold till combined.
- Scoop batter into ungreased tube pan and bake in preheated oven at 180 deg cel for 25mins. (I use 3 mini chiffon tins). Remove from oven and invert pan to cool completely before unmoulding.